Name: Mexican rice and beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1/4 cup olive oil; 1 red onion, finely sliced; 1 green capsicum, seeded, thinly sliced; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon ground coriander; 1 1/2 cup long-grain rice; 400 gram can diced tomato; 400 gram can kidney beans; chopped coriander, to serve; corn chips, to serve; sour cream, to serve; lime wedges, to serve

Ingredients

1/4 cup olive oil

1 red onion, finely sliced

1 green capsicum, seeded, thinly sliced

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ground coriander

1 1/2 cup long-grain rice

400 gram can diced tomato

400 gram can kidney beans

chopped coriander, to serve

corn chips, to serve

sour cream, to serve

lime wedges, to serve

Method

1.In a large saucepan, heat oil on medium. Sauté onion and capsicum for 2-3 minutes, until softened.

2.Add oregano and spices. Sauté a further 1 minute. Mix in rice and cook 2-3 minutes, stirring.

3.Stir in tomatoes. Fill empty can with water and add liquid to rice. Season to taste. Bring to boil. Reduce heat to low and add kidney beans. Simmer, covered, for 15-20 minutes, stirring occasionally, until rice is tender. Fluff rice with a fork.

4.Top with coriander. Serve with corn chips, sour cream and lime wedges.